Soda bread
HB-18131 · Hand-built original · Irish
A crusty Irish loaf leavened with bicarbonate of soda and buttermilk, mixed in minutes and baked without any kneading or rising time. The deep cross cut into the top opens into quarters as the crumb bakes tender.
IrishCakes and baking1 hrMakes 1 loaf1866 kcalVegetarianEgg-freeHigh Fiber
Main ingredient: flour
Servings:1quantities adjust to match
Ingredients
- 9 oz plain wholemeal flour
- 9 oz plain white flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 15 fl oz buttermilk
- extra flour for dusting
Method
- Heat the oven to 400°F before mixing anything, because this soda loaf needs to bake as soon as the buttermilk meets the bicarbonate.
- Combine the wholemeal flour, white flour, bicarbonate of soda and salt in a large bowl, stirring the dry blend until the raising agent is evenly spread.
- Pour in all the buttermilk and stir the soda bread mixture just until a sticky dough clumps together.
- Tip the shaggy dough onto a flour-dusted surface and fold it over itself a couple of times to tidy it, handling the loaf gently rather than kneading it.
- Shape the dough into a round, flatten the top slightly with a palm, dust the loaf with flour, and cut a deep cross that divides it into four quarters.
- Bake the crossed loaf on a parchment-lined tray for 30 minutes at 400°F until the crust turns golden-brown, then cool the soda bread on a wire rack and eat it the same day.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
1866 kcalCalories
49.3 gProtein
390.3 gCarbs
17.2 gFat
1.9 gSaturates
15.6 gFibre
0.7 gSugars
3063 mgSodium
0 mgCholesterol
1072 mgPotassium
114 mgCalcium
10 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data